Pulled Chicken Stuffed Poblanos with Scratch Enchilada Sauce

And this is the testimony, that God gave us eternal life, and this life is in his Son. - 1 John 5:11

2 c pulled chicken, I used leftover fried chicken, skinned and pulled

2 Poblanos, cut in half (roast these over open flame on stove top)

1 small onion, chopped

2 T whiskey

Enchilada sauce, see recipe below

Topping

1 c shredded Manchego cheese

Scratch Enchilada Sauce

3 T flour

3 T olive oil

4 T double strength tomato paste

1 t apple cider vinegar

Pinch of nutmeg

1/4 t cinnamon 

1/4 t smoked salt

1 T toasted cumin

1/2 t Garlic granules

1 T chili powder

1 t oregano

2 c water

Pinch of sugar

A few turns cracked Black pepper
Heat whisking to help thicken sauce.

Toppings

Spicy Avocado Aioli, This blog under sauces tab

Manchego cheese

Chopped tomatoes

Shrimp and Zucchini Tempura

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  - Psalm 46:1-3

"Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!"  - Psalm 46:10

1 lb, jumbo gulf shrimp, cleaned 

2 small zucchini, cut into thin fries

1 c AP flour for dredging shrimp and zucchini 

Vegetable oil in Fry Daddy

Dry ingredients for Batter

1-1/4 c AP flour 

1/2 t smoked salt

1/2 t cracked black pepper

1 t baking powder

1/4 c cornstarch 

1/2 t sugar

Wet ingredients for batter

1/3 water

1 egg

Add dry ingredients and wet ingredients, mix well. 

Add 1c Ice cubes to batter.

Dredge shrimp and zucchini in flour then batter. 

Fry in hot oil, 5 at a time. 

Drain on paper towels.

Serve shrimp with duck sauce.

Greek Tuna Croquettes

and deliver him over to the Gentiles to be mocked and flogged and crucified, and he will be raised on the third day." - Matthew 20:19

1 t apple cider vinegar

1 T Mayo 

1 T Greek seasoning, recipe under seasoning tab this blog

Smoked salt and Cracked black pepper, to taste

2 medium size Eggs

7 oz. can of water packed white Tuna, drain well 

1 c Panko

Lemon juice from 1 lemon

1 t Dijon

1 Shallots, diced

Seasoning for top of croquettes

Smoked paprika

Dried parsley

Mix well, form into patties.

Place on parchment and let sit 10 minutes.

Bake 425 degrees for 12 minutes each side 

Season with top seasoning after turning.

Drizzle before baking

A little drizzle on parchment of Olive oil and a drizzle on each croquette

Clarified butter for the tops of croquettes 

This promotes crispness.

Spicy Avocado Aioli

even as the Son of Man came not to be served but to serve, and to give his life as a ransom for many." - Matthew 20:28

1 Avocado, mash with a fork

1 t Mayo

1 t Greek plain yogurt

1/4 or more of a Chipotle pepper in adobo

Smoked Salt and cracked pepper, to taste

1/2 t Sugar

Mix and serve over croquettes.

Sauvignon Blanc Garlic Lemon Cream Chicken

Simon Peter replied, "You are the Christ, the Son of the living God." - Matthew 16:16

Sautéed Chicken tenders, chopped and lightly floured

or chopped rotisserie chicken breast

Sauté chicken in clarified butter.

Set aside.

Sauce

1 Shallots, diced 

2 T Butter

1 T Roasted garlic, mashed

Juice of half of a lemon

Fresh sage, 1/4 t, chopped

Fresh cilantro , 1/4 t chopped

Fresh parsley, 1/4 t chopped

1/4 c Sauvignon Blanc

1 t Sugar

1/4 c Cream

1/4 c Half and half

1/8 c Italian cheese blend

2 T Mascarpone 

Smoked salt and pepper to taste

Melt butter and shallots over medium heat.

Add garlic, herbs, wine and sugar.

Cook 2 minutes then add creams, cheese, and mascarpone.

Reduce slightly.

Add cooked chicken.

Serve over zucchini noodles.